Select your shipping country

Duck!

A deliciously tender inner duck breast cooked sous vide and grilled with a crispy crust and complemented with orange slices
Meat

Sous Vide Duck Breast with Orange Slices

20 min + 2-3 hrs sous vide
900°C/1500°F
5 min.

Sous vide and grilled duck breast with orange fillets? Sounds complicated, but it's not! All you need is the proper sous vide appliance. The duck breast is marinated together with delicious herbs and spices and cooked in a water bath for 3-4 hours at a low temperature for a tender middle of meat. On the O.F.B., the duck breast is then grilled to achieve a nicely crisp skin. To top it off, there is a fine sauce made from the duck stock and spices which is briefly flamed.

Serves 4 People

Duck Breast Sous Vide
  • 2 duck breast filets
  • 1 orange, juiced and zested
  • 30-40 ml Gran Marnier
  • 4 cloves of garlic
  • 3-4 sprigs thyme
  • 1 shallot
  • 1 tsp. honey
  • Salt and pepper
Duck Sauce
  • 2-3 shallots
  • 3 garlic cloves
  • 30-40 ml Grand Marnier
  • 1 orange, juiced and zested
  • 2 Tbsp. butter
  • Honey
  • Salt and pepper

Preparation

1

Trim duck breast

First, dab off the duck breasts to prevent unnecessary drippings. Trim the duck breast by removing the excess skin and fat as well as the tendons and silver skin. Important: do not cut the meat and keep some fat sections for the roasting stock.

2

Prepare duck breasts and spices

Salt and pepper the duck breasts from both sides. Crush the garlic cloves with the back of a chef’s knife and quarter the shallots. Then, put the garlic and thyme sprigs on the duck breasts and it all together in a vacuum-sealed bag along with the shallots.

3

Seal vacuum bag

Mix the orange juice with the zest, Grand Marnier and honey. Put the mixture in the vacuum bag with the duck breast as well. Use a vacuum sealer to pull the air out of the bags and then seal them. Alternatively, you can also use a zip-lock bag and pump out the air with a vacuum pump.

4

Cooking sous vide

Put the filled vacuum bags into the water bath at 58 ° and cook the duck breasts for 3-4 hours sous vide.

5

Prepare sauce

For the sauce, place the duck fat in a saucepan and fry over medium to high heat. In the meantime, peel the garlic and crush it with the flat side of the chef’s knife and quarter the shallots. After about 5 minutes, set the oven to medium heat and add the shallots, garlic and thyme. Cook for 10 minutes and then add a dash Grand Marnier because Otto likes the spectacle: flambé briefly.

6

Finish sauce

After flambéing, smother the flames by placing a lid on top. Next, pour the duck stock and set the cooker to low to medium heat for one hour to let it thicken. Then, pour through a sieve and season it with the orange juice. Add the butter to the sauce and stir often. Finally, season the sauce with pepper, salt and honey.

7

Duck preparation

Remove the duck breast from the water bath and remove from the bags. Dab dry with a paper towel and carve the skin in diamond shape. Important: do not cut the meat! Pour the juice from the vacuum bag through a sieve and add the sauce to taste.

8

grilled sous vide duck on the OFB

Duck grilling

Now, preheat the O.F.B. for 2-3 minutes at full temperature. Once the grill is heated, lower the flame, place the duck breasts skin side down on the grill and roast on Meat-O-Meter level 5 for about 1-2 minutes. Rotate the meat and grill the skin side for 2-3 minutes with the same heat and height settings. Finally, depending on the desired degree of doneness, briefly grill the skin at full heat.

photo

9

Serve your sous vide duck breast

Now is the moment: serve the grilled duck breast. After grilling on the O.F.B., place the duck breast on a chopping board and rest under aluminum foil for 5 minutes. Then, cut the meat into slices and enjoy with the sauce and other side dishes. Otto’s tip: this meal goes well with a corn salad with orange fillets and orange-fig-mustard vinaigrette.

And now: enjoy!

Newsletter

Sign Up